These Easy Homemade Cornbread Muffins are made totally from scratch in only 30 minutes and are a delicious side dish with just about any meal!
There’s no need to buy a store-bought mix when you can make these tender, lightly sweet, buttery cornbread muffins with just a few basic ingredients that you probably already have on hand!
Happy Friday, friends! I hope you all are enjoying fall as much as I am. So far, it has been absolutely awesome up here in my neck of the woods!
Last year, it seemed like we had no fall at all. It rained so much all summer and fall that the leaves went from green directly to brown and on the ground, and it got too cold too quick.
This year, the leaves are back to their brilliant red, orange, and gold. It’s been mostly sunny and cool – perfect sweater weather – and the smell in the air has been amazing. I have been absolutely loving every minute of it!
I’m also full-swing into making all of the warm and cozy food that comes with fall, especially soups, stews and – oh, yeah – chili!
Last week, I made a batch of Quinoa Veggie Chili (which I actually like better than regular chili – you should definitely try it). And anytime I make chili, I make these cornbread muffins. The light sweetness of the muffins and the spice of the chili are a perfect pair.
Cornbread muffins are also a delicious accompaniment to any soup or stew, and they’re also a staple side dish at many families’ holiday meals, especially Thanksgiving. You could even use them to make cornbread stuffing (or maybe you call it dressing!).
They go with just about anything and are a nice change-up from regular dinner rolls, and they’re super quick and easy to make!
Ingredients you need:
- Cooking spray
- All-purpose flour
- Yellow cornmeal
- Baking powder
Here’s a look at how to make Easy Homemade Cornbread Muffins:
Tips & Tidbits:
- You can use paper cupcake/muffin liners rather than spraying the muffin cups with cooking spray.
- Make sure your melted butter has cooled off before you add it to the milk and eggs so that the eggs don’t curdle.
- When mixing the batter, mix just until the dry ingredients have been moistened. It’s okay if there are some lumps. If you overmix the batter, your muffins can end up dense, tough, or too crumbly.
- You can make the cornbread in a pan instead of making muffins:
- Pour the batter into an 8×8-inch or 9×9-inch pan sprayed with cooking spray.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Set the pan on a wire rack to cool for a few minutes before cutting.
- Feel free to add mix-ins. Some ideas are corn kernels, cheese, and jalapeno peppers.
- Cornbread muffins freeze well. Once they have cooled, wrap individually with plastic wrap and place them in a freezer bag. For the best quality, use them within a month or two.
Cornbread muffins are best when served warm, and they’re not just for dinner!
One of my favorite ways to enjoy them is at breakfast or brunch…warm, slathered with butter, and topped with a drizzle of honey or maple syrup. They’re also good spread with jam, jelly or preserves.
I hope you try this recipe for Easy Homemade Cornbread Muffins and love it as much as I do. Thanks for visiting today!
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Easy Homemade Cornbread Muffins
- 4 tablespoons melted butter, cooled
- cooking spray
- 1¼ cup all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk, I use whole milk
- 2 large eggs
- Preheat the oven to 400°F.
- Spray a standard 12-cup muffin tin with cooking spray.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- In a small bowl, combine the milk, eggs, and cooled melted butter.
- Add the wet ingredients to the dry ingredients and mix just until the dry ingredients have been moistened (it's okay if there are some lumps). Don't overmix, as this can cause your muffins to be dense, tough or too crumbly.
- Divide the batter evenly among the 12 muffin cups (each one should be about 2/3 full).
- Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and allow the muffins to cool for a few minutes before removing them from the pan. These are best when served warm!
- Alternately, you could use paper cupcake/muffin liners instead of using cooking spray.
- To bake in a pan instead of making muffins: Pour the batter into an 8×8-inch or 9×9-inch pan sprayed with cooking spray. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for a few minutes before cutting.
- To freeze: Once cooled, wrap each muffin individually with plastic wrap and place them in a freezer bag. For the best quality, use them within a month or two.
Recipe adapted from Quaker and the Better Homes and Gardens New Cook Book.
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